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Stuffed Chicken Breasts with Cream Cheese, Parsley and Basil

Meat A- A+

Preparation Time: MEDIUM
Serves: 4


  • 2 Free range chicken breasts
  • 125g Cream cheese
  • Parsley and basil
  • 2dl Gallo Special Selection Olive Oil
  • 400g Spinach
  • 200g Mashed potatoes
  • 100g Beets
  • Freshly ground salt and pepper to taste
  • Garlic to taste

Open the chicken breasts in half, in an envelope-like shape.
Season with garlic, salt and pepper.
Spread cream cheese over the chicken, place parsley and basil on top and close the chicken breast into its original shape.
Cook in Gallo Special Selection Olive Oil until golden and leave over low heat.
Cook the spinach in Gallo Special Selection Olive Oil.
Add the minced beets to the mashed potatoes, which will turn the mash a pink color.
Cut the chicken breasts, place over the spinach with the mashed potatoes on the side.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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